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Prep time
5 minutes
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Cook time
10 minutes
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Makes
1/2 cup
Author Notes
In the Southern Indian state of Andhra Pradesh, anything and everything is turned into a pickle - eggplant, tomatoes, mangoes (of course), garlic, sorrel and ginger. This ginger chutney is my take on ginger pickle. —Annada Rathi
Ingredients
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1/2 cup
peeled, grated ginger
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1 1/4 teaspoons
tamarind paste
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3/4 teaspoon
red chilli powder
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1 teaspoon
honey
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1/4 teaspoon
cumin powder
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4-5 teaspoons
water to facilitate blending
Directions
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Blend all the ingredients fine. Store this chutney in a clean glass bottle in the refrigerator. Lasts for for 4-5 weeks.
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I use this chutney to make baked ginger tofu. Mix 2 tsp of ginger chutney, 3 tsp of soy sauce and 1 tsp of vegetable oil. Cut extra firm tofu into 1.5-2" cubes and marinate in the ginger, soy mixture for 30 min. Bake at 350 degrees for about 25 minutes. Eat as a snack or add to any Asian salads.
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